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With all of the great fall produce around it seems that I have not had zucchini in a while and I think that I may been having withdrawal symptoms. This recipe for a zucchini and green chili breakfast casserole from Kalyn's Kitchen has been on my mind since I saw it and I finally had to give in and make it. I have made and enjoyed egg breakfast casseroles with jalapenos and baked egg dishes with zucchini in the past, and I liked the sound of combining the zucchini with the spicy green chilies in an egg breakfast casserole. I stuck fairly close to the recipe, though I decided to use grated zucchini as I like the way that it melds in without disturbing the overall texture of the baked egg too much. I also had an almost finished jar of pickled jalapeno peppers that I added for a bit of extra heat. Egg casseroles like this are as easy to make as; mix, pour and bake and they make a lot so you have leftovers for a few really quick and tasty breakfasts during the week. This zucchini and green chili egg casserole turned out as well as I had been anticipating! I served the casserole with some salsa and a dab of sour cream and it made for a breakfast with a kick that really gets you going in the morning!

Zucchini and Green Chile Egg Breakfast Casserole

Servings: 6

ingredients

10 eggs

1 1/2 cup zucchini (grated, squeezed and drained)

1 cup cottage cheese

1 (4 ounce) can green chilies (drained)

1 cup cheddar cheese (grated)

salt and pepper to taste

directions

Mix everything in a bowl.

Pour the mixture into a greased 8 inch square baking pan.

Bake in a preheated 375F/190C oven until the eggs are firmly set and golden brown on top, about 25-35 minutes.

It's so funny, so often when I click on a photo on Tastespotting or Foodgawker it leads me back here. Just goes to show I really like what you make, because I am always drawn to the photos without even knowing it's yours. You have a great blog here with amazing recipes. Great job.

Mmm looks tasty.... but I think it makes too much for a single person, if I want to halve the recipe is it as easy as halving the ingredients? What about the cooking time? I am a total newbie at cooking so I would appreciate your advice :)

kanadiyah: I cut this recipe into 6 pieces and had one piece for breakfast each morning for the whole week. You could easily cut the recipe in half by halving all of the ingredients. I would also try to use a smaller baking dish. I would start looking to see if it was set at about the 15 minute marker and it should be done by the 25 minute marker at the latest.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.